Our specialty is seafood where we take a pared down approach. Less is better. And over the last decade we have been working out how to best cook freshly gathered funghi. Then there are recipes which we have used successfully over many years. These are adaptations of recipes we have taken from books and we will give you our source. Mostly these will lead back to another book.

Our Recipes

You can find great food in humble restaurants and spotting these places before the crowd arrives is most satisfying. In general though the great restaurants of the world, though I only know France and Australia well, are not modest in appearance. It seems success at the highest level of cooking is associated with creating a similar level of ambience, even luxury, as after-all the clientele are wealthy.
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I was fortunate to spend time in China in the late 1970's and early 1980's which came about from one of the poorly thought out business ideas of my brother and I to import tea from China. What follows comes from notes I took during an extended stay in June, 1980. I believe this information will prove quite useful to those who love tea and its many types. more...

I was fortunate to spend time in China in the late 1970's and early 1980's which came about from one of the poorly thought out business ideas of my brother and I to import tea from China. What follows comes from notes I took during an extended stay in June, 1980. I believe this information will prove quite useful to those who love tea and its many types. more...

Catching and eating fish is the ultimate life's pleasure. I seldom use a sauce as the approach to fish is cook them when fresh and keep it simple. With that said for a number of years I have experimented with a recipe of the great Elizabeth David which was published in The Complete Imbiber, No. 6. (Vista Books, London, 1963). more...

Friday, 8th October, 2004

Wednesday, 15th September, 2004

Wednesday, 4th August, 2004

It's often said that fish are best served fresh. Out of the water and into the pan. Well now you can forget the pan.

Flathead, while not nessecarily a great fighter is certainly one of our best eating fish. For years I have actively targeted them with various lures and live baits as the staple meal of our fishing expeditions. The most honest way to treat the humble flatty is to eat it raw. (here I probably need some sort of disclaimer about health etc but I'm not worth enough to bother sueing so don't bother).

So here's my "recipe" for the best flathead you'll ever eat.

Catch the fish (Manns Stretch 5 is my lure of choice). Run your filleting knife down the side of the fishes backbone and perpendicular to that along behind the head. The rear or tail section has no bones and is the best eating. On older, bigger fish the shoulders can get a bit mushy (these animals should be returned to the water as they are the breading stock for next year's sushi). Run the knife behind the ribs to remove them from the fillet.

Now cut the fillet up into small pieces and serve with a tooth pick. Best eaten with a dipping sauce of a teaspoon of wasabe dissolved into a small bowl of light soy sauce.

Now that is fresh fish.

Richard Farmer -> I beg to differ. The shoulders of flathead are not mushy but the tastiest cut of all. You just need sufficient skill with a filleting knife to remove the skin and all the bones. Down here in Eden we call them “Eden Fish Fingers”. I happily eat them raw but most people prefer the shoulders pan fried in butter with a dash of olive oil to stop the butter burning. Takes two minutes at most.

Simon Grant -> An Alternative: Fillet then slice finely, place in shallow dish, cover with a vinaigrette, cover with plastic wrap for an hour then devour (alternative 2 add some fennel tops to the vinaigrette)

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